Breakfast Potato Casserole Recipe from Akershus Royal Banquet Hall

 
Ingredients

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1 ½ lbs Diced Potatoes
1 ½ lbs Shredded Potatoes
4 oz Diced White Onions
8 oz Shredded Cheddar Cheese

(Reserve half for topping later)
8 oz Shredded Jarlsberg Cheese
13 oz Béchamel Sauce
8 oz Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk

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Method

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In mixing bowl combine all ingredients and mix well by hand.

Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top.

Cover with waxed paper and then aluminum foil.

Bake in 350-degree oven for approximately 40 minutes.

Remove foil and paper for last ten minutes to brown top if desired.